Roasted Beet Goat Cheese Salad (Printable)

Sweet roasted beets combined with creamy goat cheese, pecans, and a tangy dressing for a vibrant salad.

# What You Need:

→ Vegetables

01 - 4 medium beets, scrubbed and trimmed
02 - 4 cups mixed salad greens (arugula, spinach, baby kale)

→ Cheese & Nuts

03 - 3.5 oz goat cheese, crumbled
04 - 1/2 cup pecan halves

→ Dressing

05 - 3 tbsp extra-virgin olive oil
06 - 1.5 tbsp balsamic vinegar
07 - 1 tsp Dijon mustard
08 - 1 tsp honey
09 - Salt and freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 400°F. Wrap each beet individually in aluminum foil and place on a baking sheet. Roast for 40–45 minutes until tender when pierced with a knife. Allow to cool slightly, then peel and cut into wedges or slices.
02 - Toast pecans in a dry skillet over medium heat for 3–4 minutes, stirring frequently until fragrant. Remove from heat and let cool.
03 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
04 - Arrange salad greens on a large platter or individual plates. Top with roasted beet slices, crumbled goat cheese, and toasted pecans. Drizzle with vinaigrette just before serving.

# Expert Hints:

01 -
  • The sweet and tangy vinaigrette pulls everything together in ways you did not expect
  • It looks impressive but comes together mostly while the beets roast hands-free
  • The contrast of warm beets against cool fresh greens creates this perfect texture balance
02 -
  • Beets vary wildly in size, so check them after 35 minutes and keep roasting until tender
  • The salad wilts quickly once dressed, so always add the vinaigrette at the very last moment
  • Goat cheese crumbles more cleanly when it is cold, so take it straight from the fridge
03 -
  • Wear gloves when peeling warm beets if you want to avoid stained hands
  • Let the roasted beets sit for 10 minutes before peeling, they slip right off

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